This is a delightful recipe for fish piccata, which captures the essence of classic piccata flavors with the brightness of lemon, the salty kick from capers, and the richness of butter. Here’s a concise breakdown of the recipe:
Simple Fish Piccata
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 2 (6-ounce) white fish filets (like sea bass or tilapia)
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ⅓ cup dry white wine (something you’d drink)
- 2 tablespoons capers, drained
- 5 tablespoons cold unsalted butter, cut into cubes
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- Dredge the Filets: Lightly coat the fish filets in flour, shaking off any excess.
- Cook the Fish: In a large skillet over medium-high heat, warm the olive oil. Add the fish filets, cooking until they’re golden brown (roughly 3 minutes per side). Once cooked, transfer the filets to a plate.
- Deglaze the Pan: Remove any excess oil from the pan. Add the white wine, whisking to loosen any flavorful bits stuck to the pan. Simmer until the wine has reduced by about half.
- Make the Sauce: Turn the heat to low. Add the cold butter cubes and capers, whisking constantly until the butter has completely melted and the sauce has thickened.
- Finish the Dish: Stir in the lemon juice and parsley. Return the fish to the pan, spooning extra sauce over the top to coat them well.
- Serve: Serve the fish hot, ideally immediately, for the best texture and flavor.
Nutrition (per serving):
- Calories: 633
- Total Fat: 45.5g
- Saturated Fat: 20.8g
- Trans Fat: 0.0g
- Cholesterol: 161.4mg
- Total Carbohydrates: 14.7g
- Dietary Fiber: 0.9g
- Total Sugars: 0.9g
- Sodium: 299.3mg
- Protein: 36.5g
The dish pairs beautifully with sides like garlic butter noodles, mashed potatoes, or roasted vegetables. When selecting a wine, choose a white variety with good acidity to complement the dish’s flavors. Enjoy your meal!